UPPER VILLAGES CHRISTIAN ACADEMY INC.

#25 Brgy. Riverside, City of San Pedro, Laguna

Contact Nos. :(02)-5198991/ (02)-7822267/ (0917)-6304556 email: uvcaschool@gmail.com
WEEKLY LEARNING PLAN
JUNIOR HIGH SCHOOL DEPARTMENT
Grade Level: Nine Time Frame: Week 1 (1 hour)
Teacher: Angelica P. Capoquian Learning Area: Filipino
School Year: SY 2020-2021 Quarter: 1st
___________________________________________________________________________________
1. OBJECTIVES.
A. Content Standard: The learners…
 Demonstrate an understanding te different factors that influence the business environment
B. Performance Standard: The learners…
 Analyze how factor influence the business environment
 Relate experience in generating business ideas or identifying business opportunities
C. Learning Competencies: The learners…
 Clean, sanitize, store kitchen tools and equipment

2. KEY MESSAGE (LESSON TITLE).

Cleaning, sanitizing and storing kitchen tools and equipment must be part of the standard operating
procedures that make up your food safety program

3. LEARNING RESOURCES.
A. References.
A. Teacher’s Guide Pages (Teaching Manual): CBLM II Food Trades. Module I. Lesson 1 pp.31-52
B. Learner’s Material Pages (Student Textbook):
C. Additional Materials from Learning Resources:
B. Learning Resources for Development and Engagement Activities.
https://www.youtube.com/watch?v=t9VBwz5o6Eg

4. PROCEDURES.
A. Introduction:
 Lesson Review:
 Purposes of the Lesson:
The main objective of the lesson is for the students to clean, sanitize and store kitchen tools
and equipment
 Presentation of the Samples/Motivation:
DAY 1: SYNCHRONOUS
The teacher will give scrambled letters and students will unscramble them to get a word
or a group of words related to cleaning and maintaining kitchen tools and equipment

B. Development:
 Discussion/Lesson Proper:
 The teacher will identify and explain the different cooking materials, kitchen
utensils and equipment that are commonly found in the kitchen.

 The teacher will states the factors that influence the cleaning process:
1|Page
 UPPER VILLAGES CHRISTIAN ACADEMY INC.
#25 Brgy. Riverside, City of San Pedro, Laguna
Contact Nos. :(02)-5198991/ (02)-7822267/ (0917)-6304556 email: uvcaschool@gmail.com
WEEKLY LEARNING PLAN
JUNIOR HIGH SCHOOL DEPARTMENT
Soil – varying degrees of food soil will be deposited on the equipment during
production. These food soils will require complete removal during the cleaning process
and will affect the cleaning compound used, along with the method of cleaning.
Time – the longer a cleaning solution remains in contact with the equipment surface, the
greater the amount of food soil that is removed.
Temperature – soils are affected by temperature in varying degrees.
Chemical concentrations – it varies depending on the chemical itself, type of food soil,
and the equipment to be cleaned. Concentration will normally be reduced as time and
temperature are increased.
Mechanical force – is as simple as hand scrubbing with a brush or as complex as
turbulent flow and pressure inside a pipeline. This aids in soil removal and typically
reduces time, temperature and concentration requirements.
Water – minerals in hard water can reduce the effectiveness of some detergents or a
sanitizers. Water pH ranges generally from pH5-8.5.

 The teacher will state the chemicals used in cleaning and sanitizing kitchen
tools and equipment.
1. Detergents. These are cleaning agents, solvents or any substance used to wash
tablewares, surfaces, and equipment. Example: soap, soap powders, cleaners, acids,
volatile solvents and abrasives.
2. Solvent Cleaners commonly referred to as degreasers used on surfaces where grease
has burned on. Ovens and grills are examples of areas that need frequent degreasing.
These products are alkaline based and are formulated to dissolve grease.
3. Acid Cleaners. Used periodically in removing mineral deposits and other soils that
detergents cannot eliminate such as scale in washing machines and steam tables, lime
buildup on dishwashing machines and rust on shelving. (Ex.: phosphoric acid, nitric
acid,etc.) These products vary depending on the specific purpose of the product.
4. Abrasives – are generally used to remove heavy accumulations of soil that are
difficult
to remove with detergents, solvents and acids. These products must be carefully used to
avoid damage to the surface being cleaned.

 The teacher will discuss the steps in washing the dishes and how to clean,
remove
stains, sanitize and store cutting boards, and will state the procedure of equipment
sanitation.
 The teacher will also discuss the proper storage of tools and equipment

 Mastery Development:
The students will watch a video presentation on how to sanitize kitchen tools and
equipment and make a narrative report about what you have learned in the presentation guided
by the following questions:
1. What is the video presentation all about?
2. How are kitchen tools and equipment sanitized in the presentation?
3. Why is it important to sanitize kitchen tools and equipment?
4. Is there an appropriate application of safety measures in the presentation?
2|Page
 UPPER VILLAGES CHRISTIAN ACADEMY INC.
#25 Brgy. Riverside, City of San Pedro, Laguna
Contact Nos. :(02)-5198991/ (02)-7822267/ (0917)-6304556 email: uvcaschool@gmail.com
WEEKLY LEARNING PLAN
JUNIOR HIGH SCHOOL DEPARTMENT

C. Engagement:
 Application/Real Life Integration/Subject Integration:
The students will be asked to apply the step by step procedure in cleaning, sanitizing, and
storing of the tools and equipment after using them by creating short video blog.
Their performance will be rated using the following rubric:

Additional Activities and Remediation:

Allows the student to discover through this activity about the effects of having an
unclean environment especially in the kitchen.
The students will watch the video https://www.youtube.com/watch?v=t9VBwz5o6Eg
And they will be asked about the importance of clean surroundings in life. (included in lesson
package)

D. Assimilation:
 Generalization and Abstraction:

*The teacher will sum up the topic thru asking the following questions:
1. Why it is important to clean, sanitize and store equipment properly?
2. Discuss procedure involved in manual and mechanical dishwashing?
3. Explain good housekeeping practices that must be observed to maintain.
 Values Integration: Appreciate the importance of cleaning, sanitizing kitchen tools.
 Evaluation: (included in the lesson package)
Determine the proper procedure in cleaning, sanitizing and storing tools and equipment.
1. CLEANING (Procedure in Washing the Dishes)
___ Wipe down the sink and your tools.
___ There should be no visible matter and no "greasy" feel.
___ Lay your dishes out on a rack to air-dry or wipe them clean with a towel.
___ Wash pots and pans last.
___ Wash plates, bowls, and serving dishes.
___ Wash the lightest soiled items first.
___ Fill the sink with water and add a considerable amount of detergent.

3|Page
 UPPER VILLAGES CHRISTIAN ACADEMY INC.
#25 Brgy. Riverside, City of San Pedro, Laguna
Contact Nos. :(02)-5198991/ (02)-7822267/ (0917)-6304556 email: uvcaschool@gmail.com
WEEKLY LEARNING PLAN
JUNIOR HIGH SCHOOL DEPARTMENT
___ Scrape
___ Wear rubber gloves

2. STORING
___ Cups, bowls, and glasses must be inverted for storage.
___ They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
___ Take a step back after one shelf is done and make someone else look at what you’ve done.
___ Take a cabinet full of glasses and line them up by color. Make sure all of the front are
facing out and straight.
___ Think about what you reach most often and make sure it gets a position that’s easy to
reach.
___ Remove all the equipment and scrub shelves with soapy water
___ Drawers must be made of the same materials and kept clean.
___ Racks, trays and shelves must be made of materials that are imperious, corrosive-
resistant, non-toxic, smooth, durable and resistant to chipping.
___ Drawers must be made of the same materials and kept clean. Full lined drawers are not
acceptable, but the use of clean and removable towels for lining drawers is acceptable.

Checked and Observed by:

Jael M. Manuel
Subject Coordinator
Anjo G. Marcelo, MAEd
JHS Supervisor
Carina Z. Dela Cruz, Ph.D
School Principal

4|Page